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Parve
Medium
3 Hours, 5 Minutes
Diets 
Our mahi mahi taco is a one-bite, maybe two-bite, appetizer that will get the crowd raving. The juicy fish is tucked inside a crispy taco shell and topped with sweet salsa and tangy cabbage. Everything can be prepared in advance and assembled right before serving time, keeping the taco crunchy, the fish moist, and the topping fresh. Yield: approximately 12 mini tacos
1/2 cup water
1/4 cup Kedem Red Wine Vinegar
1/4 cup apple cider vinegar
1 teaspoon sugar
1 garlic clove, crushed
1 bay leaf
caraway seeds, to sprinkle
pinch of salt
pinch of black pepper
1/2 bag (8 ounces) shredded red cabbage
3/4 pound mahi mahi, cut into goujonettes (cut width-wise into 1-inch strips)
salt, to season
pepper, to season
1 egg
1/2 cup beer (we used grapefruit flavor)
1/2 cup Mishpacha Flour, plus more to dredge
1/4 teaspoon paprika
oil, for deep frying (enough to cover the fish)
1/2 mango, diced
1/2 jalapeño, diced
1/4 cup cilantro, minced
1/4 red onion, minced
juice from 1/2 lime
12 mini taco shells
In a bowl, whisk together water, vinegars, and sugar until the sugar is mostly dissolved.
Stir in the garlic, bay leaf, caraway seeds (if using), salt, and a good grind of black pepper.
Place cabbage in a jar or bowl and pour vinegar mixture over it. Seal or tightly cover the jar/bowl and let it sit on the counter for three to four hours.
Stir, then seal again and refrigerate until chilled (at least one hour).
Season fish with salt and pepper. Set aside.
In a shallow bowl, whisk together egg, beer, flour, and paprika to form a smooth batter.
In a separate shallow bowl, dredge fish in flour.
In a deep fryer or saucepan, heat oil to 350 degrees Fahrenheit.
Coat fish in the prepared batter, then carefully place in the oil. Fry until golden, around four to five minutes.
In a bowl, combine all salsa ingredients.
To serve, place fish in taco shells. Top with pickled cabbage and mango salsa.
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it’s confusing what ingredients go for what part of this recipe. what’s the mango salsa?